How to Make Chinese Chicken and Mushroom Broth Asian Cooking Recipe Cuisine

China Chicken and Mushroom Broth

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

20 oz clear chicken stock

2 oz assorted mushrooms (enoki, shiitake, matsutake, oyster, shimeiji, etc)

4 oz. chicken breast strips, poached in seasoned chicken stock

salt to taste

dark soy sauce

ground white pepper

sesame oil

spring onions

Directions:

Place the chicken stock in a wok or stainless steel pan. Bring slowly to a simmer and season with salt.

Add the prepared mushrooms and cooked chicken breast. Bring back up to a slow simmer and cook for 1 minute. Remove from the heat.

Add a dash of dark soy sauce, sesame oil, ground white pepper and chopped spring onions to the soup bowls.


Carefully ladle over the soup and divide the chicken and mushrooms evenly between the bowls. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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